90 days — This variety predates the 1600s and is used differently than other parsley plants. It is also known as Hamburg (or Hamburgh) Turnip or Parsnip, and Turnip-Rooted Parsley.

Although the deeply cut leaves can also be used, like standard parsley, as a seasoning and garnish, this variety is grown for its eight to ten inch long and up to two inches in diameter, fleshy white, parsnip-like roots.

Parsley has been cultivated and used for centuries. It is used as a flavoring in soups and salads, as a garnish, and some varieties, as a vegetable.

Herbalists have used it as a breath freshener, digestive aid, and in tea to treat high blood pressure and rheumatism. Because it is high in vitamins A and C, it has also been used as a quinine substitute to treat malaria.

Parsley becomes very bitter as the plant starts to flower. For best germination, freeze seed for three to five days and then soak in warm water for about eight hours before planting. Cover seed lightly. Darkness helps germination.